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Fennel-Raisin Round

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Submitted by PatJ

Earthy and textured, this is great as a snack or at a party. For a party, double this to make 1 large or 2 regular loaves.

YIELD

1 loaf

PREP

15 min

COOK

30 min

READY

3 hrs

Ingredients

2 ½ 591
CUPS ML BREAD FLOUR
or more
1 1
PACKAGE PACKAGE YEAST, ACTIVE DRY
¼ 59
CUP ML WATER
warm
1 15
TABLESPOON ML SUGAR
4 6E+1
TABLESPOONS ML BUTTER
2 1E+1
TEASPOONS ML SALT
½ 118
CUP ML MILK
warm
1 1
EACH EACH EGGS
lightly beaten
1 15
TABLESPOON ML FENNEL SEEDS
79
CUP ML PINE NUTS
79
CUP ML RAISINS, SEEDLESS
or currants
glaze
1 1
EACH EACH EGGS
beaten, mixed with
1 5
TEASPOON ML WATER

Directions

Earthy and textured, this is great as a snack or at a party.

For a party, double this to make 1 large or 2 regular loaves.

PREHEAT OVEN TO 350℉ (180℃).

In a food processor or mixer bowl, add 2½ cups of the flour, sugar, salt, and butter.

Dissolve the yeast in the warm water.

Add the warm milk and yeast mixture.

Add the egg. Knead to make a soft dough, adding flour if needed.

Allow 1 minute in a food processor, using the metal blade or 5 to10 minutes in a mixer using a dough hook.

Do not over knead.

By hand, knead in the fennel seeds, pine nuts and raisins.

Place in an oiled plastic bag or oiled bowl and turn to coat.

Seal or cover and let rise until doubled, about 1 hour.

Punch down. Shape into a round.

Let double again.

Slash the top. Brush with egg glaze. Bake ½ hour or until the bottom sounds hollow when tapped.

Cool on a rack.

Freezes well.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 588 36% from fat
 % Daily Value *
Total Fat 24g 36%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 1309mg 55%
Total Carbohydrate 26g 26%
Dietary Fiber 4g 16%
Sugars g
Protein 34g
Vitamin A 10% Vitamin C 1%
Calcium 9% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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